Name: Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Smithfield® Thick Cut Hickory Smoked Bacon, divided - 7 slices; Smithfield® Peppercorn & Garlic Seasoned Pork Tenderloin - 1; Butter or margarine - 3 tablespoons; Apple cider - ¼ cup; Cornbread stuffing mix - ¾ cup; Chopped red cooking apple (Rome, Jonathan) - ⅓ cup; Dried cranberries - 3 tablespoons; Chopped pecans, toasted - 2 tablespoons

Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin

1. Smithfield® Thick Cut Hickory Smoked Bacon, divided - 7 slices

2. Smithfield® Peppercorn & Garlic Seasoned Pork Tenderloin - 1

3. Butter or margarine - 3 tablespoons

4. Apple cider - ¼ cup

5. Cornbread stuffing mix - ¾ cup

6. Chopped red cooking apple (Rome, Jonathan) - ⅓ cup

7. Dried cranberries - 3 tablespoons

8. Chopped pecans, toasted - 2 tablespoons

How to cook deliciously - Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin

1. Stage

Heat oven to 375 degrees F. Cut 3 slices bacon into 1/4-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.

2. Stage

Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add addition cider to moisten stuffing.

3. Stage

Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices.

4. Stage

Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.

5. Stage

Bake 40 to 45 minutes until internal temperature of stuffing reaches 160 degrees F. Let stand 10 minutes before slicing.